“I must admit this is my first porridge recipe ever. A while ago I did try a porridge I bought in a supermarket, the one you just have to add hot water, and what a surprise, I didn’t like it very much (as I do prefer the homemade version of every food ?). But then last week I saw the “Die Höhle der Löwen” a German TV show where startups can pitch for an investment. One of them was a “porridge startup”, that was when I decided to give porridge a new try.
The outcome was quite good – if you pimp it up with some cinnamon and seasonal fruit, it’s quite an excellent breakfast. Persimmon is doing a great job in the porridge. And as it’s quite a sweet fruit, you do not need extra sugar.
If you are looking for a warm breakfast, especially now when the temperatures start to drop very quickly, you should try this recipe.
I used spelt flakes and roasted them before I cooked them in a mixture of milk and water. I love the smell of roasted spelt flakes, it reminds me of my childhood when we used to roast oatmeal and called it “Sandsturm” -> we ate it just like this with some sugar, crazy girls my two sisters and me ?
- 50 g spelt flakes
- 100 ml rice milk, any vegan or non-vegan milk will do it
- 200 ml water
- 0.5 tsp cinnamon, use one tsp if you really like cinnamon
- a pinch of salt
- 1 persimmon
- Roast the spelt flakes in a wide pan over high heat until lightly roasted – it takes about 5 minutes.
- Place the roasted spelt flakes in a small pan, add the milk and water and cook for about 10 minutes on medium heat or until the liquid is almost entirely absorbed.
- Meanwhile, cut half of the persimmon into tiny pieces and squash them a bit with a fork. Cut the other half into thin sliced – for decoration.
- After almost all the liquid is absorbed by the spelt flakes, add the cinnamon, salt, and the squashed persimmon, mix until well combined.
- Divide the porridge into two bowls and decorate them with the thinly sliced persimmon.